Back on the horse

After nearly a month hiatus from writing (mostly spent entertaining and enjoying a visiting family member, and also thanks to a sick puppy — worry not, she’s all better now), I'm happy to say I'm back on the “proverbial” horse. It feels good to return to my usual work routine and reconnect with the characters of my still unfinished urban fantasy. Yeeeah, about that... I’m very annoyed with myself for not having finished that book yet. This is very unlike me. I’m distracted latterly, and often found myself plotting the historical novel I plan to write next instead of concentrating on the book at hand. ($%##%) I’d better stop that now and straighten up! :-(

On another note, I recently gave an interview to The Fairytale Nerd, a reviewing site, which will be posted December 1st. The interview will be accompanied by a giveaway contest, so keep an eye open for it. Also, I was glad to see that the review copies I’ve sent to reviewer Majanka Verstraete of I Heart Reading in Belgium have arrived safely. Woo hoo!

In Honor of Remembrance Day

Italian Love Cake

I love to bake. It’s one of my favorite pastimes.
I especially love trying new recipes. Yesterday, I make an Italian Love Cake.
It’s so good and easy to make; I thought I’d share the recipe with everyone.
So here it is:



Italian Love Cake

• 1 (18.25 ounce) package chocolate cake mix
• 2 pints part-skim ricotta cheese
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup milk
• 1 (12 ounce) container frozen whipped topping, thawed
• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Bon appétit. :)